Author: Robert Andrews

Chicken Tamale Casserole

    • In a small Cast Iron Skillet
  • 1 C Cooked and Shredded Chicken
  • 1/2 C Chicken Stock
  • 1/4 C Salsa
  • 1/4 C Corn
  • 1/4 C Beans
  • 2 TBL Scallions
    • Heat all together on medium high
    • In a soup pan combine and heat
  • 1/2 C chicken stock
  • 1/2 C corn meal
  • 1/4 C Cheese
  • 1/4 C Green Chili
  • 1/4 C Butter
    • Cook corn meal mixture until combined
    • Put topping onto the shredded chicken
    • Sprinkle with 1/4 C cheese
    • Bake 400º for 20-30 minutes
  • Serve with a spoon onto plates

 

Ooey Gooey Blondies

  • ½ C melted butter
  • 1 C light brown sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 eeg yolks
  • ½ C flour
  • ¼ C almond flour
  • 1 tsp baking powder
  • Combine wet and dry ingredients
  • ½ C pulverized or finely chopped pecans
  • Put into baking pan with parchment paper – greased
  • Flatten mixture
  • 350º for 20 minutes

Doggo Bun for Hot Dogs

See full article at AZ Central.

This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.

Makes: 8 buns

Ingredients:

For the tangzhong starter:

  • 172 g (¾ cup) whole milk
  • 28 g unbleached bread flour

For the dough:

  • 600 g unbleached bread flour
  • 75 g granulated sugar
  • 12 g kosher salt
  • 18 g dry active yeast
  • 114 g butter, room temperature
  • 2 large eggs
  • 226 g (1 cup) whole milk, room temperature

For baking:

  • Baking tray
  • Parchment paper
  • 1 egg
  • 1 teaspoon water

Preparation:

  1. Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
  2. Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
  3. In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
  4. Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
    To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.
  5. Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
  6. Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
  7. Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
  8. Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch  apart and flatten slightly.
  9. To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
  10. Remove the bread tray from the oven and preheat to 350°F.
  11. Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
  12. Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
  13. Cool the buns completely on a wire rack to prevent sogginess.
  14. Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
  15. Store cooled buns in a paper bag for freshness.

 

Choc Peanut Candy Bars

  • Combine 3 C Chocolate Morsels and 2 TBL salted butter
  • Melt chocolate mixture in a double boiler
  • Meanwhile prepare a baking pan with parchment paper
  • Pour half into the pan – smooth
  • Prepare filling – combine
    • 1 C marshmallow
    • 1/2 C peanut butter
    • 3 C powdered sugar
    • 2 TBL melted butter
  • Press into the pan over top of the chocolate layer
  • Add a thin layer of salted roasted peanuts
  • Melt 1-2 C caramels in a pan with 2 TBL butter
  • Pour caramel over top of the peanuts and spread flat
  • Add the remainder of the chocolate
  • Sprinkle lightly with Maldon salt
  • Refrigerate 1 hour, then cut into bars
  • Wrap bars in waxed paper or parchment paper

Sun Dried Cherry Tomatoes

An easy way to preserve an over-abundance of cherry tomatoes is to put them in a jar

 

  • Preheat oven to 200º
  • Rinse (4 C) tomatoes and dry with a tea towel
  • Place in a mixing bowl and add 1 TBL EVOO
  • Add 1/2 tsp each crushed oregano, salt and pepper
  • Place on a parchment lined baking sheet in a single layer
  • Place a knife prick in each tomato
  • Leave in hot oven for 2 hours
  • Start checking every 10-15 minutes
    • You are looking for rubbery, not crisp
  • Allow to cool completely
  • Place on a new sheet, and freeze 3-4 hours
  • Place a handful in a food storage bag.
  • Return to freezer for up to 12 months

You can use as tomatoes if you let them soak in water for an hour.

You can also eat them as a cool beat-the-heat-of-the-summer snack.

 

Pineapple Sheet Pan Cake

CLICK HERE TO VIEW VIDEO

  • 1 can of sliced pineapple (usually 7 slices)
  • In non-stick pan (on stove top) add 2 TBL butter
  • Melt – then sprinkle with 2 TBL granulated sugar
  • Stir until caramelized
  • Add 7 pineapple slices
  • Cook for two minutes
  • Turn off heat and let pan cool (on burner)
  • Add candied cherry into center of each slice
  • Separate 2 eggs
  • Beat white of only 1 egg to soft peaks
  • Put other egg and 2 yolks into a mixing bowl
  • Add 1/4 C sugar and a pinch of salt and 1 tsp vanilla
  • Whisk until lightened in color
  • Drizzle in 1/4 C vegetable or peanut oil while continuing to whisk
  • When completed blended, add 1/4 C whole milk
  • Mix 1 TBL baking powder with 1 1/4 C AP flour
  • Sift into the liquid
  • Pour batter into the oven-safe pan
  • Cover and cook over low heat for 10-15 minutes
  • Use toothpick test – Should come out clean
  • Turn over – onto a lightly oiled dish
  • Return (upside down) to the skillet
  • Cook the other side for 5 more minutes
  • Cut six wedges from the pan – or slip onto a serving plate to serve

 

Relleno BRIEF – IN PROCESS

  • Get 4 poblano chilies
    • Brush with canola oil
    • Bake in 450º oven for about 20-25 minutes
    • Remove from oven and put into a bowl and cover
  • Turn oven down to 350º
  • Lightly oil 4-6 chicken thighs – bone in without skin
    • Coat liberally with Thunder Powder
    • Put into hot oven-safe pan with a bit of oil in the bottom
    • Cook, sear, color – flip
    • After flipping, cook 4 more minutes, then add chicken stock
    • Add some BBQ sauce and ancho chili powder
    • Cover and bake at 350º for an hour
  • Remove cover from bowl and pull away poblano skin
    • DO NOT RINSE.  Just pull off using a paper towel.
    • Put small slit into the pepper, then remove seeds
  • Lightly chop tomato, jalapenos, garlic, tomatillos
    • Puree in a blender
    • Dump into a skillet
    • Add some Mexican oregano, salt and pepper
    • Bring to a boil, then let simmer
  • Fry up your corn tortilla strips – blue, white or yellow
    • Cut 5 tortillas into strips
    • Put into hot oil and fry for 15-30 seconds each @ 365º
    • Spider strainer them out onto a paper towel
    • Salt them right away using Maldon salt
  • Shred a chicken thighs
    • Toss chicken into tomatillo sauce
  • Bring 1 C heavy cream to a simmer in a stock pot
    • Let slowly reduce
    • Grate Chihuahua or Oaxaca cheese or Monerey Jack
    • Dump into the hot cream
    • Season with Salt and Pepper
  • Plate a schmear of the sauce
    • Top with Poblano
    • Add your chicken and egg
    • Top with roasted veggies
  • MIGAS:  In a large mixing bowl, combine
    • 2 roma tomatoes (quartered)
    • 1 tomatillos (quartered)
    • 1/2 large red onion (diced)
    • 1 chipotle pepper (sliced)
    • 1 red bell (sliced)
    • 2 jalapeno peppers (sliced)
    • 1/2  tsp salt
      • Dump all into a large skillet
      • Sautee until charred and blistered
    • Add 3-4 scrambled eggs
    • Add some pulled chicken
    • Add cilantro and tortilla chips
    • Stuff Migas into Poblano
    • Drizzle cheese sauce on top
    • Top with Fresh chopped Cilantro

 

 

Mitarashi Dango Tofu

CLICK HERE FOR ORIGINAL RECIPE WEB PAGE

 

Silken or firm tofu? And what can be replaced? 

Both silken or firm tofu works, however, I recommend using silken tofu for a smooth chewy texture. If you can not get tofu for whatever reason, you can replace it simply with water. The amount of water should be about 90% of the flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add tofu or water all in one go. Rather add the tofu or water gradually, watching the consistency of the dough.

How to cook dango?

It is super easy too. Simply drop the dangos into boiling water. When cooked they float up to the top of the water.  Then scoop them with a sieve and place the cooked dango into a bowl of cold water.

3, 4, or 5 on skewers? How many should be on a skewer?

It is traditionally 5. It originated from an anecdote when Emperor Godaigo washed his hands at Mitarashi. One big water bubble came out followed by four more water bubbles. Personally, when you you make Mitarashi dango at home, I don’t think the number matters. I bought the short skewers from a local supermarket and thought it is really cute to have just 3 on them.

What types of flour do I use for mitarashi dango?

This time, I bought a rice flour (more like granule?) called “Shiratamako” from a local Japanese grocery store. Also I often use rice flour that you can get from the supermarket international isle. The rice flour is a product of Thailand. There are red, blue and green writing packets.  Make sure you get the green one.

Grill, fry or blow torch? 

It depends what you have. Using a non-stick frying pan will be the easiest, though be careful not to burn your finger when you flip the dango skewers. Also you don’t need oil. I like the burnt mark made by a blow torch. It looks nicer but not much different in taste.

Ingredients

  • 150 g silken tofu *1
  • 100 g Shiratamako *2

Mitarashi Sauce

  • 1 tbs soy sauce
  • 1 tbs mirin
  • 2 tbs sugar
  • 1 tbs potato starch
  • 80 ml water

Instructions

    • To make the Mitarashi sauce, place all ingredients for the mitarashi syrup in a small saucepan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce
    • Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
    • Divide the dough into 4 equal portion. 
    • Roll each dough into long cylinder shape and cut into 6 each.
    • Roll each dough into small round ball shape. 
    • Boil some water in a pot or sauce pan and add the dango balls.
    • Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.
    • Thread 3 balls each onto a skewer.
  • Char or grill the surface of the balls on a frying pan then set aside. *3
  • Roll the skewers in the syrup to serve.

Notes

*1 If you can not access to fresh silken tofu, it can be replaced with 90% water of the flour amount.

 

*2 if you use rice flour, use same weight of tofu.  

 

*3 or you can use brow torch 

 

Easter Juevos Rancheros

  • Chorizo – cooked – and set aside
  • Cook jalapeno, onion, and garlic in the chorizo grease
  • Add garlic minced and salted
  • Add minced onion
  1. Brown chorizo
  2. Remove – leaving grease and oils
  3. Add jalapeno, etc
  4. Deglaze with red wine
  5. Add finely minced tomato
  6. Add chipotle, pasilla powder, and ancho chili powder
  7. Cook for about 30 minutes
  8. Add 2 TBL honey to the sauce

Put 1/2 inch olive oil in a skillet and bring up to 365º

  • Avocado Relish
    • Add red onion, jalapeno, onion, cilantro, fresh lime juice
    • Salt and pepper – mash together
    • Fold in with Crema plus lime zest
  • Cook scrambled eggs
  • Cook a Corn Tortilla in olive oil until crispy
    • about 30-45 seconds
    • OPT:  Cut into strips and create topping slices
  • Refried Beans
  • Fried egg – Steamed
  • Top with tortilla strips

Ranchero sauce and cheese on the plate

Add cheese, then eggs, then chorizo

Top with avocado

Tortilla strips and cilantro

 

 

Jalapeño Shrimp

  • Nice large shrimp
  • 1/2 C jalapeno juice
  • 1/2 C olive oil
  • 2 cloves crushed salted garlic
  1. Combine juice, olive oil and garlic
  2. Marinate shrimp for about 30 minutes
  3. Put shrimp into hot grill skillet and cook no more than 60 seconds per side
  4. Serve with a dipping sauce of
    • sour cream, lime juice, cilantro, yogurt

American Sushi Rolls

  • Cut skirt steak on the bias against the grain as thinly as possible
  • Marinate in soy, mirin and karo syrup overnigh
  • Put in hot skillet and cook quickly
  • Prepare a sushi roll pad
  • Lay down plastic wrap and then a sheet of skin – shiny side up
  • Lay down a layer of sticky rice
  • Line with
    • Cucumbers thinly chiffonaded
    • Shred strips of carrots
    • Thinly shredded red cabbage
  • Roll it over as tightly as possible
  • Hold for 15 seconds to let it set
  • Cut into 6 or 8 pieces – Dip knife in water between cuts

 

 

 

Yesica’s French Toast Wheels

This is a special recipe for Eliseo.

  1. Roll fresh brioche bread flat
  2. Spread with cinnamon mixture
    • 1/4 C Brown sugar
    • 3 TBL Softened butter  (not melted)
    • 1 TBL Cinnamon
  3. Mix number 2 ingredients to create a spread
  4. Optional spreads:  Nutella in Cinnamon cream cheese mixture
  5. Roll into tube
  6. Cut (without pressing too hard) into 1/2 inch “coins”
  7. Dip in traditional French toast mixture
    • Milk, egg, cinnamon, nutmeg, vanilla
  8. Cook in skillet until browned

Buttermilk Donuts

WET INGREDIENTS

  • 1 stick of butter  (8 TBL) melted and browned (see below)
  • 1 lemon – zest and juice
  • 2 eggs + 3 egg yolks
  • 1 TBL vanilla extract
  • 1 tsp almond extract
  • 3/4 C buttermilk

DRY INGREDIENTS

  • 1 C almond flour
  • 5 tsp baking powder
  • 1/2 C granulated sugar
  • 1/2 C packed brown sugar
  • 4 C cake flour (AP flour, if you must)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground CinnaSugar

BROWN YOUR BUTTER

  1. Over medium heat melt your butter
  2. Let it simmer until the “sizzling” stops and the edges start to brown
  3. Don’t overcook it, or it will become bitter

COMBINE WITH WITH DRY

  • Add 1/2 C dry (a bit at a time) into the wet until all in
  • The dough should be about the consistency of Play Dough
  • Wrap in Plastic and Refrigerate 2 hours (or overnight)
  • Roll to 1/2 – 3/4 inch thickness
  • Form either bars or donuts
    • 1/2 inch bars
    • 3″ donuts with 1″ hole in center
  • Place on baking sheet
  • Combine and re-roll scraps
  • Put back onto sheet pan and refrigerate for another 30 minutes
  • Using spider strainer or fish spatula, lower into fry at 350º (min 345º – max 360º)  till browned and cracked.  Flip occasionally.
  • Wire rack to drain
  • Dip into Glaze – both sides
  • Drain on wire rack

GLAZE

  • 2 C powdered sugar
  • zest and juice from one lemon
  • 2 tsp vanilla extract
  • 2 TBL Melted butter
  • 2 TBL boiling water (ONLY IF NECESSARY)

 – Glaze should be like thick syrup or cold honey

 

 

Gourmet Charcuterie Board

This is a compilation of an AARP video session, and several other sources

Equipment

  • Cheeseboard (Marble or Wood) any clean transportable flat surface
    • Really cool to have a four foot six inch board
  • Heart Shaped or square or round Cookie Cutter
  • Paring & Bread Knives
  • Pastry Brush

Charcuterie & Fromage

Portion Size

  • Plan on 3 ounces of each cheese and charcuterie per person when served as an appetizer.

Accoutrements

    • Vegetables
  • Strawberries
  • Clusters Green Grapes
  • Tear Drop Tomatoes
  • Purple Grapes
  • Cucumber Medallions or Spears
  • Mushrooms
  • Green or Black Olives
  • Approx. 20 Cherries
  • Baby Carrots
  • Sweet Gerkins
  • Red Onions – sliced thin
  • Pomegranate Arils
    • Fruit
  • Cherries
  • Blueberries
  • Raspberries
  • Blackberries
  • Grapes
  • Strawberries
    • Nuts
  • 1 Cup Candied Pecans
  • 1 Cup Marcona Almonds
    • Cheese
  • 16 Mini Mozzarella Balls
  • Brie
  • Gruyere
  • 1.5” Wheel of Brie
  • Ounces Manchego
  • Cream Cheese
  • Gouda
  • Slices of Parmesan
  • Cream Cheese
  • Gorzonzola
  • Three Baby Bellas
  • Cheddar
    • Meat
  • Soppressata
  • Prosciutto
  • Capiocola
  • Sliced Deli Ham
  • Devilled Eggs
  • Meatballs
  • Bacon
  • Smoked Salmon
  • Sardines
  • Shrimp
  • Vienna Sausages
    • Cracker, etc.
  • Triskets
  • Batels
  • 1/4 French Baguette
  • 1/2 Baguette
  • Bruschetta
  • Pretzels
  • Popcorn
  • Pita Wedges
    • Sweets
  • Assorted Valentines Candy
  • 1 Cup Dark Chocolate Chips
    • For most of them
  • 4 Ounces Olive Oil
    • Dips
  • Ranch Dressing (with spices)
  • Hummus
  • Sour Cream (with spices)

Shredded Pancake

with Plum Sauce

  1. Two eggs (separated)
    1. Beat whites until thickened
    2. Add 2 TBL sugar
    3. Add sprinkle of kosher salt
    4. Continue to beat until fluffy and stiff peaks
  2. Whisk egg yolks in separate bowl
  3. Sprinkle in 1/2 C flour and scant nutmeg
  4. Add 1 TBL whole wheat flour
  5. Add 1/2 C milk
  6. Add 1/2 tsp vanilla and a dash of almond extract
  7. Add 2 TBL melted butter
  8. Stir to combine
  9. Fold in egg whites
    1. Better to be under mixed, than over mixed
  10. Add 1 TBL butter into hot pan
  11. Cook for a minute in the pan till it starts to rise
  12. Put into the oven at 400 for about 14 minutes
  13. Make Plum Sauce
    1. Add 1 C chopped plums
    2. Add 2 TBL misc fruit jam
    3. Add 1 TBL lemon
    4. scant salt
    5. 1 TBL water
    6. Heat
    7. Cook until thickened
  14. Flip pancake over into the pan
  15. Use spatulas to break it apart
  16. Drizzle in butter, and sprinkle with sugar
  17. Toss over medium heat until it starts to crisp up
    1. Serve with plum sauce
  18. Sprinkle with powdered sugar

 

 

 

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